Living at a mile high has it’s advantages, but when it comes to cooking, it can be difficult to predict how your food will come out. Too dry? Too mushy? Overcooked? Undercooked?
I’ve had a love/hate relationship with hard boiled eggs ever since I moved to Denver in ’98. No matter what, they weren’t perfect. Too much gray stuff, undercooked, can’t peel easily, you name it, I had a problem with it.
Leave it to my husband to figure out the golden trick to making the perfect hard boiled egg at a high altitude! His eggs are perfectly done, not too much gray and easy to peel.
Being the wonderful wife I am, I stole his secrets and am sharing them with you! Whether you live at sea level or at 10,000 feet, his egg trick will do the trick!
- Step 1 – Place the eggs in the pot and cover with lukewarm water. Bring to a rolling boil.
- Step 2 – Boil hard for 10-15 minutes
- Step 3 – Turn off the heat and cover the pot. (this is important!)
- Step 4 – Let the eggs sit until cool enough to handle.
- Step 5 – Remove from water and pop those babies in the fridge.
- Step 6 – Once chilled, peel and eat! PERFECTION!
There you have it! Six easy steps to get the perfect hard boiled egg!
Do you have any tricks you use when hard boiling eggs?